Condiment

These tangy-sweet pickled strawberries improve everything from oysters to ice cream.

What do our readers want in July? Steak svizzerina, pickled strawberries, and miso corn soup.

This paprika honey mustard, along with Canadian bacon and pineapple relish, helps make up the Hawaiian Dog.

This recipe is such a basic go-to, you can use it on just about anything, from salads to sandwiches, buffalo wings to buffalo hot dogs, and so much more.

This spicy mayo, along with nori sheets, shishito peppers, and sesame seeds, helps make up the Shishito Dog.

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

An egg white is the secret ingredient that helps this savory granola form crunchy clusters. Use these spiced seeds to top our Grilled Brined Vegetables.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead. Use this mayonnaise for our Ultimate BLT.

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

This pineapple-jalapeño relish, along with paprika honey mustard and Canadian bacon, helps make up the Hawaiian Dog.

This dressing is great on salads, of course, but also pairs quite nicely with our Creamy Ranch Slaw.

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.

A cooling and crunchy green version of the typical tomato-based salsa.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

Who you callin' tart?